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Winter Preserving

March 3rd, 2013 3:30pm - 5:30pm

Preserving in Chilly Weather

Gravlax, Marmalade, Jerky, Limoncello


Learn stylish, seasonal, and stick-to-your-ribs preserving tricks. 

Taste everything. Take all recipes home.


Look at this lineup by master preservers Nancy Hanst and Justine Cassell and fishmonger/chef Luke Wholey:


--Kumquat Marmalade with Earl Gray Tea 


--Beef Jerky, dehydrator-style

--Gravlax--cold-cured salmon

--Pickled Sablefish


The Food:

Join the experts--Chef/fisherman Luke Wholey, scion of the Wholey fish family, who owns Wild Alaskan Grille in the Strip District, master canner Nancy Hanst and master preserver Justine Cassell--for an afternoon of saving winter's goodness. This talented trio will teach simple techniques--involving salt, sugar, booze and dehydration--for saving in winter. Learn and taste gravlax (cured salmon), pickled sablefish, beef jerky, kumquat marmalade (with Earl Gray tea) and sunny limoncello. 


Winner takes home a fabulous "I Eat Local Because I CAN" natural canvas bag, stuffed with canning books, samples of the day's work and related goodies.


All recipes furnished.


The Facts:

Date: Sunday, March 3

Time: 3:30-5:30 pm

Where: Marty's Market, Strip District

Our host is Regina Kotters, owner

Fee: $20 members, $25 non-members


Click link below to register.



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